Ginger-coconut fish soup for dinner in 35 minutes

Published 12:17 pm Tuesday, April 12, 2016

At this time of year, a light bowl of soup can do wonders as an evening meal. This one is especially soothing, fragrant and flavorful, with the unexpected touches of sweet potato and zucchini. The prep time is cut down from the original recipe, because you’re heading to the salad bar or refrigerated section of the produce department for the mirepoix of celery, onion and carrot.

Bonnie S. Benwick, The Washington Post

Ginger-coconut fish soup

One 2-inch piece fresh ginger root

4cloves garlic

1tablespoon coconut oil

1cup blend of chopped or shredded celery, onion and carrot

4cups no-salt-added vegetable broth

1large sweet potato (12 ounces)

1/4cup unsweetened flaked or shredded coconut, for garnish

1pound skinned haddock, cod or halibut

1tablespoon Chinese five-spice powder

1small zucchini (about 4 ounces)

1cup regular or low-fat coconut milk

1lime

6large basil leaves, for garnish

Peel and mince the ginger and garlic.

Heat the coconut oil in a medium Dutch oven over medium heat. Stir in the cup of celery, onion and carrot; cook for about 5 minutes, stirring, until softened, then add the ginger and garlic. Cook for minute, then pour in the broth. Increase the heat to medium-high.

While it’s heating up, peel the sweet potato and cut it into 1/2-inch chunks, adding them to the pot as you go. Once the liquid’s at a boil, reduce the heat to medium; cover and cook for 10 minutes.

Meanwhile, toast the coconut on a plate in the microwave on medium for about 20 seconds or until you see some browning underneath, at the center. Microwave in a couple more 5-to-10-second increments until toasted. Let it cool. Cut the fish into 1-inch chunks and place them in a bowl; toss them with the Chinese five-spice powder. Cut the zucchini into 4 equal sections, then cut each section into matchsticks.

Uncover the Dutch oven and add the fish and zucchini to the pot; cover and cook for about 4 minutes or until the fish just turns opaque. Uncover and stir in the coconut milk; reduce the heat to low and cook for 1 minute, then remove from the heat.

Use a slotted spoon to divide the soup solids among individual bowls, then spoon in the amount of liquid you prefer. Cut the lime into 4 wedges; squeeze one over each portion of soup, then tear the basil leaves, letting them fall on each portion. Top with some of the toasted coconut. Serve warm.

4 servings (makes about 9 cups)

Nutrition per serving (using low-fat coconut milk): 270 calories, 22 g protein, 30 g carbohydrates, 7 g fat, 6 g saturated fat, 60 mg cholesterol, 350 mg sodium, 4 g dietary fiber, 10 g sugar

Adapted from “Real Paleo Fast and Easy,” by Loren Cordain (Houghton Mifflin Harcourt, 2015)